Properties: It is a thickener and/or gelling agent (in the presence of calcium) specially indicated for making gelled iced nappages at a dose of 1 to 1,5% depending on the formulation and texture required. Use: Mix with the sugar, bring to the boil. Application: Dairy products and those rich in calcium. Observations: Thermoreversible between 40 and 60 °C. Elaborations: Calcic or low in sugar nappages. Custards and creamy elaborations.
